Benefits:

Quarterly Performance Base Bonus

Company parties

Competitive salary

Dental insurance

Employee discounts

Health insurance

Paid time off

Vision insurance

Responsibilities and duties

Lead and manage Asian kitchen operations in alignment with the restaurant's vision and standards.

Develop innovative menus and culinary concepts that cater to our target customer base and reflect current culinary trends.

Ensure the highest standards of food quality and presentation are consistently achieved.

Manage inventory, including selecting and maintaining vendor relationships, and ensure quality ingredient sourcing.

Oversee budgeting for the kitchen, including food costs, supplies, and labor.

Train and mentor kitchen staff, promoting a culture of excellence and continuous learning.

Implement and maintain food safety and hygiene protocols.

Collaborate with restaurant management to enhance customer satisfaction and operational efficiency.

Adapt to changing industry trends and customer preferences, keeping our offerings fresh and relevant.

Skills and qualifications

Required skills and experience:

Culinary arts degree, such as a Bachelor's in Culinary Arts or Associate Degree in Culinary Arts, or equivalent professional qualification.

Proven experience as an executive chef in a high-end or large-scale restaurant.

Experience in an ASIAN culinary style or cuisine as our restaurant.

Strong leadership and team management skills.

Expertise in menu development and culinary innovation.

Knowledge of budget management, cost control, and financial management.

Proficiency in food safety and hygiene standards.

Excellent communication and interpersonal skills.

Ability to work flexibly and effectively manage time in a fast-paced environment.

Preferred skills and experience:

Demonstrated ability in managing kitchen renovations or concept changes.

Familiarity with current food trends and dietary requirements, including cultural and regional cuisines.